Send what remains of the braising-liquor separately.
N.B.—The preparation is improved if the mince-meat with which the cabbage is stuffed be combined with a quarter of its bulk of pilaff rice and the same quantity of foie-gras fat.
[641]
][2103—SOU-FASSUM PROVENÇAL]
Parboil and cool the cabbage as above; remove the outer large leaves, and set them on a net.
Upon this litter of cabbage leaves lay the following products, mixed:—
The inside leaves of the cabbage, chopped up and seasoned; one-half lb. of [ciseled] and [blanched] white of a leek; one and three-quarter lbs. of sausage-meat; six oz. of lean bacon, cut into dice and frizzled; one chopped onion, fried in butter; two chopped tomatoes; a crushed clove of garlic; three oz. of [blanched] rice and four oz. of fresh, young peas.
Gather up the ends of the net, and close it in such a way as to reconstruct the cabbage.
Cook it in mutton broth or in ordinary stock for three and one-half or four hours.
Serve the sou-fassum plain, on a round dish.